By Week 381. Year 8. Tommy is 41. Deep summer. The business thriving. Luc (17) at LSU studying engineering. The heat index above 100 and the AC straining and the only relief is the cold beer and the screened porch and the sound of the fan turning and the knowledge that fall is coming and the gumbo is waiting.
Made grilled andouille this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. Encore là — still here.
The andouille was the soul of the week, but the grill was already hot and the evening was already ours — so skirt steak made all the sense in the world. It’s the same spirit as everything else coming off that porch this summer: fast, direct, and unapologetic about how good it is. When the house smells right and the beer is cold and you’ve got something sizzling over open flame, that’s not just dinner — that’s the whole point of the season.
Grilled Skirt Steak
Prep Time: 15 min (plus 30 min marinating) | Cook Time: 8 min | Total Time: 53 min | Servings: 4
Ingredients
- 1 1/2 lbs skirt steak, trimmed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Make the marinade. Whisk together olive oil, garlic, soy sauce, Worcestershire, lime juice, smoked paprika, salt, pepper, and red pepper flakes in a small bowl until combined.
- Marinate the steak. Place skirt steak in a shallow dish or zip-top bag. Pour marinade over the steak, turning to coat evenly. Let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- Preheat the grill. Heat a gas or charcoal grill to high heat (450–500°F). Clean and oil the grates well.
- Grill the steak. Remove steak from marinade and shake off excess. Grill over direct high heat for 3–4 minutes per side for medium-rare, or until the internal temperature reaches 130–135°F. Do not overcook — skirt steak is best pink in the center.
- Rest and slice. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain at a slight angle.
- Serve. Arrange on a platter and garnish with fresh parsley or cilantro. Serve immediately.
Nutrition (per serving)
Calories: 340 | Protein: 38g | Fat: 19g | Carbs: 3g | Fiber: 0g | Sodium: 620mg